Swiss Chard Soup with Lentils

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This scrumptious Swiss chard soup takes one pot, it’s ready in 30 minutes and will surprise your taste buds! Hearty red lentils combined with green Swiss chard, garlic, and broth infused with cumin, turmeric and cinnamon. Finished with a bright splash of lemon juice, fresh coriander, and chili flakes.

Healthy and deliciously warming, this creamy soup is a great way to use your fresh, lush Swiss chard and its colorful stems too!

Swiss chard is a powerhouse of nutrients and it’s very versatile. I love pairing it with red lentils, they cook fast and break down very quickly which is what makes this soup so wonderfully thick and hearty. Lentils also add plenty plant-based protein turning this swiss chard soup into a fabulous vegan balanced meal.

Not only is this recipe convenient and packed with nutrients, but it’s also tasty!

With its aromatic spices and fresh lemon and coriander, this soup is anything but bland. It hits the perfect balance of warm, tangy, and a bit spicy (although you can leave the chili flakes out if they’re not your thing.) 

Serve with delicious crusty bread, I’m sure these amazing quick panini bread, easy focaccia or focaccia with olives will hit the spot!

List of the ingredients

• Swiss chard
• Red lentils
• Spices (turmeric, cumin, coriander, cinnamon, crushed red pepper)
• Olive oil
• Onion
• Garlic
• Fresh coriander
• Lemon
• Salt & pepper

How to make Swiss chard soup

(Note: this is a quick description with step-by-step photos, the full recipe is at the bottom of the page)

• Saute’ diced onion in olive oil until translucent
• Add spices and garlic
• Stir in the chopped Swiss chard stems

• Add red lentils and vegetable broth
• Cook until the lentils are soft
• Blend part of the soup with a stick blender

• Add salt, Swiss chard leaves and half of the coriander leaves
• Cook for about 2 minutes until the leaves are soft but still bright green
• Serve with lemon juice, fresh coriander and chili flakes!

Recipe notes

What does Swiss chard taste like?

Swiss chard is very similar to spinach. Once their green leaves are cooked – and they cook quikly – they have a mild sweet taste and tender texture. You can eat both stems and leaves, however, the stems take a bit longer to cook.

Swiss chard soup ingredients

AROMATIC: ONION and garlic are sauteed in extra virgin olive oil until tender and fragrant. I keep this flavor base simple, but if you have one carrot and one celery rib to use up, make this easy soffritto to add extra flavor and vegetables.

SPICES: a combination of cumin, coriander and cinnamon for a deep flavor, the crushed red pepper for a subtle heat, and finally the turmeric for its health benefits and amazing color to make this soup bright and vibrant.

RED LENTILS: they’re nutty, a bit sweet, and bring plenty of nutrients and plant-based protein. They also add a delicious creamy consistency without a drop of cream, especially if you give the soup a blitz using an immersion blender.

SWISS CHARD: SUPER healthy with sweet leaves and stems. Don’t overcook the leaves, but keep them tender but bright and green.

LEMON JUICE AND FRESH CORIANDER (TO FINISH): this Swiss chard soup would not be complete without the final addition of lemon a generous sprinkle of fresh coriander. Don’t skip the lemon!

More legume and vegetable soup?

If you love hearty soups packed with legumes and vegetables, you might love these recipes:

• Smoky chickpea & lentil soup
• White beans and kale soup
• Red lentil soup with carrots
• Mediterranean chickpea soup

If you make this Swiss chard soup recipe or if you have any questions, let me know by leaving a comment. I would love to hear from you! x
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